Description
These Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort food. With a flaky biscuit crust and a savory chicken and vegetable filling, they make for a perfect appetizer or main course.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup frozen mixed vegetables, thawed
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 2 cans refrigerated biscuit dough (16 biscuits total)
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare Filling: In a large bowl, combine chicken, cream of chicken soup, mixed vegetables, cheddar cheese, garlic powder, salt, and pepper.
- Assemble: Flatten each biscuit into a circle and press into the muffin cups, ensuring the dough covers the bottom and sides. Spoon the chicken mixture evenly into each cup.
- Bake: Bake for 18–20 minutes until the biscuits are golden brown and the filling is bubbly.
- Serve: Let the muffins cool for 5 minutes before removing from the pan. Serve warm.
Notes
- You can substitute homemade biscuit dough or puff pastry for a different texture.
- For extra flavor, add a pinch of thyme or poultry seasoning to the filling.
- These mini pot pies freeze well—just reheat in the oven or air fryer.
